My friend Denny and I were racking our brains in search of a title, here’s some of the abandoned ideas :
- Australians all let us rejoice .. in Pavlova!
- Great Southern Pav
- Pav-lovers Unite on Australia Day
We finally settled on :
The Big Pavlova
- Meringue Base:
- 300g egg whites
- 300g caster sugar
- 300g pure icing sugar
- 45g corn flour
- 500ml whipping cream
- 2 tsp vanilla extract
- ¼ cup caster sugar
- Rose petals
- Icing sugar for dusting
- Preheat oven to 120°C and line a flat baking tin with grease-proof paper. Trace a circle around a tin, approx 20cm in circumference, onto the paper.
Whip egg whites, and gradually add the casting sugar until stiff 'peaks' form.
Sift icing sugar and cornflour into mixture, and fold in.
Spoon the meringue mixture onto the grease-proof paper, making sure to keep within the lines of your traced circle and leaving the centre hollow to create the wreath-like shape.
Place in oven and bake for one hour, then turn off oven and leave meringue to cool inside (this is the real secret to a standing meringue!).
Whip cream together gradually, adding the caster sugar and vanilla until soft peaks form.
Once meringue is cool, remove from oven and carefully transfer to your serving platter. Generously spoon whipped cream on top and decorate with the ripe red fruits to your preference, then finally dust with icing sugar for a snow-like effect.